This homemade Horseradish Aioli is an easy, flavorful sauce made from creamy store-bought mayonnaise, pungent prepared horseradish and bright lemon juice.
Traditional aioli combines garlic, olive oil and egg yolks, but this horseradish version takes a simpler route by starting with full‑flavor store-bought mayonnaise. The result is essentially a spicy horseradish mayonnaise enhanced with freshly grated garlic, lemon juice and chopped chives. It makes a bright, creamy condiment for steak, prime rib, grilled chicken, fish, sandwiches, vegetables and roasted or fried potatoes.
Ingredients that Matter
This recipe relies on a few pantry staples and a couple of fresh items. Use the best-quality ingredients you can for the most vibrant flavor.
- Mayonnaise. Full‑fat mayonnaise delivers the creamiest texture and richest flavor, but a lighter mayo will work if you prefer.
- Prepared horseradish. Use drained, prepared horseradish from a jar for reliable, bold heat. Drain excess vinegar first so the sauce doesn’t become too thin.
- Garlic. Freshly grated garlic adds depth and pairs well with horseradish. Garlic powder can be substituted in a pinch, or use roasted garlic for a milder, sweeter note.
- Lemon juice. Fresh lemon juice brightens the mayo and cuts through richness for a balanced sauce.
- Chives. Finely chopped chives give a subtle oniony lift and fresh color.
- Salt and pepper. A pinch of salt and freshly ground black pepper to taste.
How to Make Creamy Horseradish Aioli
This aioli comes together in about five minutes. The key step is draining the jarred horseradish so the texture stays thick and creamy. Follow these simple steps for a perfectly balanced sauce.
Add mayonnaise, drained prepared horseradish, grated garlic, chopped chives, lemon juice, salt and pepper to a small mixing bowl.
Stir until smooth and taste. Adjust seasoning with more lemon, salt or pepper if needed. Garnish with additional chives and a crack of black pepper before serving.
Hint: Measure and drain the horseradish before adding it to the mayonnaise. Most jarred horseradish is packed in vinegar; removing excess liquid keeps the aioli thick and creamy.
Substitutions and Variations
This simple sauce adapts easily to dietary preferences and what you have on hand.
- Vegan: Use a plant-based mayonnaise for a vegan version. Prepared horseradish is typically vegan and gluten-free.
- Lower fat: A light mayonnaise will reduce calories and fat.
- Fresh herbs: Swap chives for scallions, parsley or tarragon for a different herbal profile.
- Dried herbs: If fresh herbs aren’t available, use a mild dried herb like parsley or basil—use less, since dried herbs are more concentrated.
- Fresh horseradish: If you find fresh horseradish root, peel and finely grate it. Taste first to gauge heat before adding it to the mayo.
What to Serve with Horseradish Aioli
This versatile aioli pairs well with many dishes. Use it as a spread, dip or finishing sauce. Great pairings include:
- Grilled or roasted steak and prime rib
- Grilled chicken or roasted poultry
- Fish and seafood
- Sandwiches and burgers
- Roasted or air‑fried potatoes and fries
- Vegetable crudités and roasted vegetables
- Fried or baked potato dishes
Storage
Store leftover aioli in an airtight container or mason jar in the refrigerator for up to four days. Do not freeze. Separation of liquid from the horseradish may occur; simply stir well before serving to recombine.
Adam’s Pro Tip
If you’re new to horseradish or prefer a milder sauce, start with one tablespoon of prepared horseradish, taste, then add another tablespoon if you want more heat. The intensity of prepared horseradish can vary widely between brands.
FAQ
Can you substitute store-bought mayonnaise for aioli?
Yes. For flavored sauces like this horseradish aioli, using store-bought mayonnaise is a convenient and tasty option.
Can I use cream-style horseradish?
Yes. Cream-style and prepared horseradish are both suitable for this recipe.
Can I use fresh horseradish?
Absolutely. Peel and grate fresh horseradish finely, then taste it before adding to the sauce to judge its heat level.
More Sauce Ideas
If you enjoy this horseradish aioli, consider trying other homemade sauces and dressings such as lemon Dijon vinaigrette, herb vinaigrettes, or a fruit‑based barbecue glaze to round out your meals.
Recipe
Horseradish Aioli
- Author: Adam Dolge
- Total Time: 5 minutes
- Yield: ½ cup
Description
This quick horseradish aioli blends creamy mayonnaise with prepared horseradish, fresh garlic, lemon and chives for a bright, spicy sauce that elevates meats, vegetables and potatoes.
Ingredients
- ½ cup mayonnaise
- 2 Tbsp prepared horseradish, drained well
- 1 garlic clove, finely grated
- 1 tsp fresh lemon juice
- 1 tsp finely chopped fresh chives, plus more for garnish
- Pinch table salt
- Pinch black pepper, plus more for garnish
Instructions
- Place the mayonnaise in a small bowl. Add the drained horseradish, grated garlic, lemon juice, chopped chives, salt and pepper.
- Stir until fully combined. Taste and adjust seasoning with additional lemon juice, salt or pepper as desired.
- Garnish with extra chives and a crack of black pepper. Serve immediately or refrigerate until needed.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days. Stir before serving if liquid separates.
- Be sure to drain jarred horseradish to avoid thinning the aioli.
- Fresh horseradish can be substituted—peel and finely grate, then taste to gauge spice level.
- Use light or vegan mayonnaise if you prefer a lower‑fat or plant‑based version.